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20 积分 2024-11-17 加入
Yeast protein as a sustainable fat replacer in reduced-fat mayonnaise: Impact on rheological properties, emulsion stability, and microstructure
23天前
已完结
Tailoring curdlan microgel properties via thermal pretreatment: From gel fracture behavior to fat replacement in low-fat mayonnaise
3个月前
已完结
Exploring the feasibility of RS4-type resistant starch as a fat substitute in low-fat mayonnaise: An evaluation of the effects of acylated starches with different chain lengths
5个月前
已完结
Comparison of Physicochemical Properties, Volatile Profiles, and 5-Hydroxymethylfurfural and Acrylamide Content in Whole and Explosion-Puffed Wheat Grain
5个月前
已完结
Mechanistic effects of starch-lipid complexes formation on oat starch digestibility during roasting process
6个月前
已完结
Mechanistic effects of starch-lipid complexes formation on oat starch digestibility during roasting process
7个月前
已完结
Development and Textural Property Regulation of Pickering Type Bigel‐Based Low‐Fat Spread
7个月前
已完结
Effect of Substituting Sunflower Oil with Starch‐Based Fat Replacers on Sensory Profile, Tribology, and Rheology of Reduced‐Fat Mayonnaise‐Type Emulsions
7个月前
已完结
Structure and physicochemical properties of cross-linked and acetylated tapioca starches affected by oil modification
7个月前
已完结
Tailoring starch-lipid complexes for optimized flaxseed oil emulsion stability, antioxidation, and digestion kinetics
8个月前
已完结
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